Love a bit of Mexican? Then you can't go past these spicy tacos.


  • 600g chuck steak, diced

  • 1 onion, sliced

  • 2 bay leaves

  • 3 tsp smoked paprika

  • ½ tsp dried chilli flakes

  • 4 cloves garlic, chopped

  • 2 cups beef stock

  • 400g tin diced tomatoes

  • 400g tin black beans, drained

  • Salad

  • 2 corn cobs

  • 2 ripe avocados, chopped

  • 100g feta cheese, crumbled

  • ¼ cup coriander leaves

  • 2 tbsp lime juice

  • To serve

  • Soft tortillas, warmed


  • 1.

    Preheat oven to 170°C. Place a casserole over a medium high heat. Mix the beef with some olive oil and fry in batches for 6 minutes or until coloured. Place all of the meat back in the pan and add the onion, bay leaves, smoked paprika, chilli flakes and garlic and cook for 1 minute.

  • 2.

    Add the stock and tomatoes and bring up to the boil. Cover, and place in the oven for 2 hours or until the meat is tender.

  • 3.

    Add the black beans and cook, covered, for a further 15 minutes. Season to taste with salt and pepper and shred beef using two forks.

  • 4.

    Meanwhile grill the corn until slightly blackened, cool and remove kernels. To make the salad take the corn and gently toss through avocado, cheese, coriander and lime juice.

  • 5.

    When ready to serve prepare tortillas to packet instructions and top with beef and some salad.

  • Tips:

  • 1.

    For a less spicy version, try ¼ tsp dried chilli flakes or simply omit them.

  • 2.

    Tinned black beans are often found in the Mexican food section of your supermarket, rather

  • 3.

    Than with the other tinned beans.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 760kj
  • Fat Total 47g
  • Saturated Fat 17g
  • Protein 45g
  • Carbohydrate 46g
  • Sugar 10g
  • Sodium 838mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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